Mexican Bean Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Medium Sized Onion, Chopped
• 1 cup Chopped Celery
• 1 clove Garlic, Chopped
• 1/2 teaspoons Chili Powder (or More To Taste)
• 1 can (28 Oz. Can) Diced Tomatoes
• 1 can (15 Oz. Can) Tomato Sauce
• 1 can (15 Oz. Can) Kidney Beans, Divided
• 4 cups Vegetable Broth, Divided
• 1 cup Corn, Fresh Or Frozen
• 1/2 teaspoons Salt
• 1/8 teaspoons Pepper
• 2 drops Hot Pepper Sauce (optional)
• 1/2 whole Lime, Juiced
• 2 Tablespoons Fresh Cilantro, Chopped
• 1 whole Avocado, Seeded, Peeled And Cubed

1. Heat a large pot on medium-low heat and add the olive oil. Add the onions and celery and saute for 5 minutes, stirring occasionally. Stir in the garlic, chili powder and saute for 2 minutes more. Add the diced tomatoes, tomato sauce, half of the beans and 3 cups of the broth.
2. Stir and simmer for 30 minutes.
3. TURN OFF THE HEAT AND LET THE SOUP COOL FOR 20 MINUTES.
4. Blend the soup IN BATCHES in a blender or food processor and return it to the pot. Turn on the heat and add the last cup of broth, the remaining beans, and the corn. Add the salt, pepper and hot sauce if you're using it. Cook for 10 minutes more and turn off the heat.
5. Add the lime juice and chopped cilantro. Ladle soup into bowls and garnish with avocado and more cilantro.

olive oil, onion, celery, clove garlic, chili powder, tomatoes, tomato sauce, kidney beans, vegetable broth, corn, salt, pepper, pepper, fresh cilantro, avocado

Taken from tastykitchen.com/recipes/soups/mexican-bean-soup/ (may not work)